Making spaghetti with a pizzazy slant...

Sometimes the best "keeper" recipes are from every one's kitchen "aunt".  She has been around for a long time.  Her recipes can be basic and yet be very flavorful.  I have a few of em that I have held onto for decades, referring to them every now and again for either Aaron and I or for a dinner party.  The auntie I am referring to is good old Betty Crocker.  I have two cookbook's by her. One is very old and one is from the eighties.  I remember looking through my newer of the two and thinking that she was so "innovative" with recipes like Avocado Soup.  I even started wondering about who the heck this Ms. Crocker was?  You always see a painted likeness of her...not a real photo...turned out I lost interest in finding out...it just wasn't all that important...I just knew that I never had a flop with one of her recipes...One of my favorites is very simple and yet not so simple in taste.  It's Betty's Tuna Spaghetti.  The marriage of the tuna with the garlic and the herbs and the half-and-half make for an out of the ordinary Spaghetti dish...sometimes a red marinara gets old...and sometimes Tuna Spaghetti hits the spot perfectly.

Betty's Tuna Spaghetti

1 package thin spaghetti or Angel hair pasta

2 cloves garlic, finely chopped

1/4 cup butter

3/4 cup half-and-half

1 tsp dried basil leaves

1/2 tsp dried oregano leaves

1 can tuna (9 1/4 ounce)*

1/2 cup sliced pimiento stuffed green olives

1/4 cup grated Parmesiano Reggiano (she used regular...Reggiano is sooo way better...sorry Bet)

Cook Spaghetti as directed on package and drain

Cook garlic in butter in 2 qt saucepan over medium low heat...you don't want to burn the garlic...just cook till beginning to get golden brown

Stir in half-and-half, basil and the oregano

Heat just till begins to boil

Add in tuna, olives and cheese...stir together for one minute

Pour over hot spaghetti

*I have altered this at times with canned salmon and using just 2% milk instead of the half and half

Ahhhh the anti-vampire principles of garlic!

robert

Spring is starting to wake up and stretch!

Outside, my tulips are just peeking out thru the pine needles but the outside temperature is still keeping the ground too hard to till. The non stop yet gratifying work of a vegetable garden soon begins.  Many of you know that I do a huge 800 square foot organic vegetable garden every year.  I have learned through trial and error what works best for me here at 7500 feet of elevation.  The gardening rules here are different than in sunny, at sea level Southern California.  So wherever you live be it high or low, arid and dry or humid and moist...a vegetable garden is possible, achievable and it's therapeutic, it's grounding, it's nutritional, it's exciting and sometimes, it's a royal pain in the butt...but all in all I don't think I would ever go a season without one. 

If you have never attempted to grow your own food and want to, I suggest starting small, unless you are going to attempt a community garden with many hands to rely on.  At this time in Southern California you can already be tilling and working in all the plant muscle building nutrients such as mulch, cow/horse manure, dried leaves, egg shells, coffee grounds, etc.  You have the advantage of a long growing season and you have the ability to plant seed directly into the ground.  I don't have that luxury here...our season in Northern New Mexico is quick.  So I pre grow my vegetables in little seed containers in a mini standing greenhouse...this guarantees me a head start and much yield success...I have to transplant into the finally warm enough ground right around Mother's day.  At lower elevations you don't need to do pre seed starting unless your looking for speedier crops I suppose.

First time veg gardeners...I suggest easier crops like beans, corn, onions, garlic, potatoes, tomatoes, squash, pumpkin, herbs such as dill, basil and cilantro...these will guarantee you success...but you still have to give lots of attention in the form of water and feeding.  I only use organic fish emulsion and sea bird guano.  I purchased mine in Oregon from this establishment http://www.3rlighting.com/organic/guano.html  I have had great success with high nitrogen guano. 
You might live somewhere where you only have to walk into a good nursery to purchase some.  I do a mix of the two products, the emulsion and the guano, mixed together in a gallon container.  Just be careful to keep the fish emulsion off your skin or wash it off right away...its non toxic...but the smell will really gross you out if you leave it on your skin for any length of time. 

Mulching around your plants will guarantee healthy happy vegetable plants...which means more plentiful yield too.  I use fresh nitrogen rich grass clippings from the neighbors ...just make sure they are not feeding their grass with any fertilizers other than cow manure or any other organic compound manure.  What I have found works best water-wise is to do some serious soaking in the first few weeks to get the plants root systems established...once this is accomplished...then you can cut back on the H2O.  The three to four inches of mulch around the plants will keep the moisture in.  You never want to have a vegetable plant sitting in dry soil.  It's just common sense...your planning on eating what these plants produces for you...so don't stress em out!  Treat them like your babies and they will in turn reward you. 

If you end up with problems from pests such as flea Beatles or aphids...and you will.  Whether it's an extreme invasion or minimal is partly up to you.  I choose to spray them off with a good jet of water...you can try purchasing lady bugs...they love aphids.  I did deal with an extreme case of Flea Beatles last season and found out that I could treat them organically with Diatomaceous earth http://en.wikipedia.org/wiki/Diatomaceous_earth ...If you end up with a problem you can't identify thru books or internet sources...well there is always your local nursery.  There is always someone there that knows the trick to organically control whatever you have going on.  Here we have Deer, Raccoons, Fox...I do a large enough garden where I simply realize that a portion of the yield is going to feed the local wildlife.  My very first year, 9 years ago I was woken up by Aaron at 6 o'clock in the morning to find out that my Bok Choy was being immensely enjoyed by a huge doe.  Worst...when I approached and tried to scare off the deer...she simply looked up at me and went back to eating...

Weeds thrive because your watering on a regular basis, plus your feeding the ground...I try to control the problem...but it's not an easy one.  After a good summer rain shower when the nitrogen level in the atmosphere is so plentiful...you excitedly can just about watch the vegetable plants grow...unfortunately, the weeds do too!  I suggest trying to pull em out on a regular basis instead of waiting till you can barely tell the vegetable plants from the weeds...In some cases, some of the weed pests have real aggressive root systems that will weaken the vegetable plants if you let them.  If nothing else, weed in the immediate vicinity of your plants.  Here I need black plastic, to generate and maintain heat in the soil...our summer nights are chilly this high up...my point is, the plastic helps a little in the control of the weed garden.  Another way to look at it is that a few weeds are very tasty and nutritional. I always harvest Purslane...vegetarians love it mucho! http://en.wikipedia.org/wiki/Portulaca_oleracea

So...you put in the all the sweat filled work, your back needs yoga more than usual...then a few months later you take the first bite of a vibrant red, sun and vine ripened tomato that you were responsible for helping thrive...and in that instantaneous moment of realization as you pick the tantalizing fruit...holding it in your hand, you take a bite...and you know...oooh you know, as you wipe the sweet tomato juices from your chin...that you're never going to get this flavor and juiciness from a store bought (not including farmers markets!) tomato...you sigh in the knowledge that it's so worth it...a 100 % guaranteed of no "Monsanto modifications" here!

I hope today's blog entree will inspire some of you that have always wanted to attempt a vegetable garden...but found an excuse not to..."but I will be on summer vacation"..."but I kill everything I try to grow"..."the gophers will eat everything"..."nothing grows in my yard's soil"...etc etc etc etc etc.  Just do it.

Robert

A cole slaw with a cheesy twist...

When I saw this recipe being made by Ina Garten, otherwise known as the Barefoot Contessa on Food TV, I immediately knew I had to try it because I love Blue Cheese so much.  I never would have thought of a cole slaw laden with the chunky moldy stuff.  It's a perfect compliment to barbecue or a good stacked sandwich.  I use Cholesterol free mayonnaise in place of regular (as her recipe calls for) and it's still stupendous in flavor. 

Blue Cheese Cole Slaw

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves


Cut the cabbages in half and then in quarters and cut out the cores.
Set up the food processor with the slicing blade
(according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld.

Serve cold or at room temperature.

Hail Blue Cheese Fanatics!

robert

The kind of bread pudding that does a muy pronto vanishing act at your dinner table...

There is nothing like warm, fluffy, cinnamony bread pudding especially in the cold of winter.  Oh my goodness...with a fresh steamy cup of coffee...what else does one need?  Well...for the period of time you're savoring the pudding, it almost feels like you don't need anything else in life except the amazing deliciousness of this bread pudding that I make.  It's a good recipe, best when you use older bread and even better when it's cinnamon raisin bread.  I took a basic recipe and changed it and boy does it vanish quickly.  Not only is this a comfort dessert deluxe that your dinner guests will more than appreciate, but it's very inexpensive to make too.  You can be more healthy by substituting all low fat milk and using egg substitute...but this is bread pudding for gods sake!..enuf said.  ;-)

Robert's Cinnamony Bread Pudding

4 cups dried white or cinnamon raisin bread cubes (6-7 slices)

1/3 cup golden raisins

2 eggs slightly beaten

1 cup whole milk

1 cup evaporated milk

1/4 cup melted butter

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp vanilla

Preheat oven to 300 degrees and place the cubed bread into oven for 15 minutes to make bread dry

Remove from oven and allow to cool, then add raisins to bread

Increase temperature to 350 degrees

In a large bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg and vanilla

Mix bread into egg mixture and pour into a greased 1 1/2 quart casserole

Bake uncovered for 50 minutes...or just until very puffy and knife comes out clean when inserted into center of pudding

Cover immediately with plastic wrap and allow to cool

u r going to luv this!

robert





Mock Oyster Casserole

(click on pick for bigger view)

I shall never forget Ruth Dudley...In the early nineties when we met her, we were simply looking at the vacant "fixer upper"  for sale in North Long Beach. This tiny but feisty white haired woman stepped out of her little reddish colored cottage house right next door and stated in a shakey high pitched frail voice "Don't waste your time!  it's a piece of junk in there!"...For the next several years she told us over and over how thankful she was that we hadn't listened to her advice.  She had been a widow for twenty years, with no family..Major, her husband and herself had decided not to have kids.   She adopted us and we adopted her.  We added some excitement and youthfulness to her life and she added grandma like comfort to ours.  She was so thrifty with every single penny she had...all of her meals were so delicious yet so cheap to fix.  Her slow cooked all day round steak melted in your mouth when she was done preparing it.  Her chicken wings in a white sauce with homemade egg noodles absolutely satisfied your appetite just like a favorite meal from grandma.  One of my favorites of Ruth's she called Mock Oyster Casserole.  It is one of the simplest things I have ever made...its so basic.  The most elaborate part of the recipe is when you cook the chopped eggplant.   it has been many years since she passed...she was 89 years old when she left us.  But her cooking and kindness will live on in Scott's and my heart forever...

One of her favorite things to say was..."the most important thing in life is to have friends and the good memories that come from having those friends"

Ruth's Mock Oyster Casserole

1 small eggplant peeled and cut into small rectangular pieces 2 inches long by 1/2 inch wide

1 cup shredded cheddar cheese

1 cup ground ritz crackers

salt and pepper to taste

1/4 cup of milk

Small pieces of butter

In boiling water, cook the eggplant pieces for about 8 minutes to soften and semi cook

Taking a small casserole dish

First lay down a layer of eggplant, then some cheese and some salt and pepper then some ritz crackers

Repeat the layers to the top of the casserole

now drizzle the milk over the top and scatter a few small pieces of butter on top

Bake in a 350 degree oven for 20 minutes

It really does taste like oysters...in a good way for those that think oysters are disgusting...give this a try.  It's so darn easy what do you have to loose? 
Ruth would absolutely be tickled knowing that I was giving out one of her recipes today on my blog  ;-)

robert

Very fast refried beans in your pressure cooker...soooo much better than canned

Since I was a little kid, I have always loved hot cheesy refried beans.  I remember back in the late 60's being at our favorite Mexican restaurant and asking if I could have my moms off of her plate if she didn't finish them...and often would plead for a side order of refrieds.  At home I couldn't wait till my mother's big pot of beans was nearing their end because that meant that she was going to be making her refrieds...I don't know what she did exactly, I think she would put them into a skillet and add bacon drippings, smash them with a spoon if I remember correctly and then allow some of the liquids to evaporate for delicious refried beans.  Well...I wish she were here today so I could share my quicker and easier way to make refried beans.  I don't wait till the beans are almost gone.  I cook a big pot and make refrieds out of all of it.  Sooooooooo good!  And if your hungry and want a real quick meal...a tortilla and bean and cheese burrito...well there is no better marriage!

Fast Pressure Cooked Refried Beans

4 cups dried pinto beans - fresh is best if you have access, but bagged off the shelf is fine too

1 slice of bacon - finely chopped

1/2 yellow onion chopped

2 tbsp bacon drippings

salt and pepper to taste

cheddar and jack cheese

Sort through beans to make sure there are no rocks or scary looking bad beans

In a large pressure cooker saute the chopped bacon with the drippings and the onion

Add in the dried pinto beans and stir to coat well

Pour in enough water to cover the top level of beans by 3 inches

Cover and lock lid and cook over high heat

When the hissing begins. lower the heat to medium and cook for 45 minutes

Turn off head and allow to de pressurize on its own

Remove approximately 2 cups of bean liquid, set aside

With an immersion blender process the beans till velvety smooth

Add salt and pepper to taste

Now add in about 2 cups monterey jack cheese and 2 cups cheddar

Mix with large spoon
If your beans are too thick add in some of the bean liquid you reserved till the consistency is creamy but not runny
A variation I sometimes do is to grab your jar of jalapeno peppers from the fridge and pour in some of the chile liquid

Taste...if you did it right...your eyes will roll back in their sockets and you will let out a little coo of culinary ecstasy.

This recipe is specifically for a pressure cooker.  You can follow your stove top or crock pot recipe for making pinto beans and then follow the recipe from the point of using the immersion blender

hasta luego!

robert



A really healthy and good tasting waffle

On many mornings I love to have fresh waffles for breakfast.  So after seeing all the not so good for you ingredients in Krusteaz brand instant waffle and pancake mix several years ago I started making my own from scratch waffle batter.  There have been a lot of experiments along the way between then and now...mostly good.  The waffle I normally make now always consists of the same ingredients with the only variations being adding or deleting the banana and sometimes I use blueberries too.  So if you own a waffle Iron and it sits waiting for you to bring it out of the cupboard...here is a reason to bring it out and waffle away!

Robert's Healthy & Yummy Waffles

This recipe quantity is for a round waffle iron, if you own something bigger, then adjust

ingredients in recipe accordingly

1 egg

1/4 cup canola oil

1 tsp vanilla

2 tbsp oat bran

1 tbsp flaxseed meal

2 tbsp bluecorn meal

2 heaping tbsp whole wheat flour

1 tsp baking powder

4 tbsp unflavored non fat yoghurt

1 ripe smashed banana

1/4 cup lowfat milk

Mix all ingredients in a 2 cup measuring cup

Batter should be on the thick side

Pour about 1/2 cup of batter onto hot waffle iron and spread out quickly

with the back of a spoon to fill about 90 percent of the cooking area

Close lid and follow your waffle irons directions

I usually let mine cook for about 6 to 7 minutes...I like waffles to have a crunch to them

Serve with real maple syrup

Here's to waffle mornings!

robert

Oh my gawd! I need a good breakfast dish to feed a bunch of people!

If your like me, you commit to a last minute "ok everyone to our house tomorrow for brunch".  Then you suddenly freeze wondering what dish would feed many...Quiche?  Well unless you pre slice into small portions, quiche vanishes quickly.  Yes you could make a few quiches...but I am all about the easy prep over the tedious in most cases.  I have had this egg dish recipe for several years.  It's easy, it's big and its satisfying.  You could easily make this the main breakfast/brunch dish and surround it with juice, coffee, fruit and bagels, even mimosas and your set.  It presents well too, I bake it in this big deep sky blue ceramic rectangular pan I have...it goes straight from the oven to a trivet on the table.  Enjoy this for some lazy Sunday morning or when spring time arrives out on your patio. 

Chile Puffed Eggs

8 eggs

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

2 cups small curd cottage cheese

8 ounces shredded monterey jack

8 ounces shredded sharp cheddar cheese

4 tbsp melted butter

1/2 cup chopped green chiles fresh or canned

Preheat oven to 350 degrees

Grease a medium sized baking dish

Whisk eggs in a large bowl

Add flour, baking powder, salt, cottage cheese, the jack and cheddar, and melted butter and mix well

Add chiles and mix in well pour mixture into prepared baking dish

Bake until puffed and firm to the touch - about 50-60 minutes

Cool slightly and cut into squares

eggs are the bomb at breakfast!

robert

An oh so delicious way to use your leftover roasted chicken

I really love whole roasted chicken.  I love the way the house smells and the juicy deliciousness that comes with fresh out of the oven chicken.  One of the things I love to do with the chilled leftovers is to make a phenomenal chicken curry salad that appeals to the taste buds in so many ways.  From the tasty sweet spicy curry to the crunchy roasted cashews to the sweet plump golden raisins to the sweet and sour mango chutney...it all compliments the chicken chunks so perfectly.  It makes such a delicious sandwich or is equally fantastic just sitting on top of lettuce leaves.  In my opinion it's about the best way to utilize  leftover chicken.  It's a savory and sweet chicken salad that is sure to please those that have a fondness for curry. 

Curried Chicken and Cashew salad

Leftover roasted chicken - skin removed and cut into chunks (about two cups worth)
A store purchased rotisserie chicken works equally well

1 cup mayonnaise (I use healthier canola oil/cholesterol free mayo by best foods)

Salt and pepper to taste

2 tbsp mild curry powder

1/4 cup mango chutney
1 stalk celery diced
1/4 cup diced green onions - use the white and green parts
1/4 cup golden raisins
1 cup whole roasted salted cashews

In a large bowl combine all ingredients and mix well
Taste and add salt and pepper accordingly
Chill for two hours

Serve on your favorite toasted bread or without bread on a bed of lettuce


to clucking curry cuisine!

robert



A great way to cook carrots that isn't blah

Ok, so your preparing a relatively basic dinner...you have your main entree, the potatoes or rice but what about a vegetable.  You realize that your out of frozen vegetables and your fresh selection is down to zero because it's still winter.  Ahhh...but you have a whole bag of carrots sitting in your vegetable bin in the refrigerator.  I love making this dish because it really is simple, you don't need that many ingredients for this recipe and it is very good.  For those that don't especially love carrots...this dish may change your views on them.  Most of us have brown sugar and lemon juice and fresh or dried ginger in the kitchen. 
Give this a try when your next "I don't know which vegetable to fix" moment comes along.

Lemon Ginger Carrots

6 large carrots- sliced into 1/8 inch thick rounds

1 tsp fresh ginger finely grated or 1 tsp dried ginger

1 tbsp brown sugar

1/4 cup lemon juice

Place your carrots into a steamer basket and steam covered on medium heat for 20 minutes

Remove from steamer and place into a sauce pan

Add in the ginger, the brown sugar and lemon juice

Heat over medium low heat for 10 minutes

Taste and add salt to taste

This recipe is very flexible...add more brown sugar or more ginger depending on which you like more

eh....what's up doc?

robert

A zesty Peruvian potato dish ready in a flash

so often I find I want to do something with Feta Cheese.  I buy one of those huge blocks at Sam's Club every few months.  Then I can get creative with using it. Like two days ago we had left over Penne Pasta with Turkey Italian Sausage and so I wanted to change the flavor, so I threw in some Feta before I reheated the dish. 

One of my favorite things to do with Feta is to make a quick and easy cheese sauce to go over boiled potatoes.  It's a Peruvian dish that my friend Eloisa used to make quite often when I lived in California.  It seems there are variations in preparing the sauce, but I stick with the way Eloisa taught me to make it...she is Peruvian after all.

Peruvian Potatoes and Cheese Sauce

3 yellow potatoes - boiled with skins left on

Two boiled eggs - yolks only

crumbled feta cheese - about 1/4 cup

4 tbsp extra virgin olive oil

1/2 tsp curry powder

1/4 cup milk

5 unsalted saltines

1 extra finely chopped Serrano chili* - seeds removed

Black Olives sliced lengthwise in half

*I use the Serrano chili because as I mentioned in my second blog entree

http://foodolicious.blogspot.com/2010/12/gallina-de-aji.html

the Peruvian Aji Chili is not easy to find.  If you have access use them!  They have a unique taste that complements the cheese sauce...Serrano's are close enough in taste to work though.

Cool the boiled potatoes and slice across the potato making 1/8 inch round slices

Place the potatoes in the refrigerator to chill

Place the remaining ingredients into a food processor - remember to only use the boiled egg yolks

Process till smooth 

Sauce should be on the thick side like the consistency of Catsup add more saltines or more milk to get to that thickness
There is no need to add salt, the feta is salty enough

Pour the sauce over the cold potatoes and top with a slice of olive

Zesty Peruvian flavors to you!

robert



I love copycat recipes when I come across em!

Oh there are things I miss about Southern California...smog and traffic are not two of em.  But one thing about growing up there...the food culture is off the charts when it comes to diversity.  I got exposed to everything from Ethiopian to Caribbean to Cuban to China Town Chinese and Olvera Street Mexican...when you leave that, there is an adjustment period.  I arrived in Albuquerque in 1999 and two weeks later was freaking out that there were few decent Chinese food restaurants and not one Jewish Deli!  Like I said, there was an adjustment period. Once I did, New Mexico in of itself, has amazing cuisine beginning with the most amazing green chile ...12 years later Albuquerque has broadened its culinary horizons so much more than when I first arrived there. 

On the "fast food" chart, I miss In n Out Burgers, Fat Burgers, Zankou Chicken and Pollo Loco.  I was still living in California when someone asked me if I wanted the secret marinade recipe for  Pollo Loco Chicken.  Skeptically I accepted the xerox copy and went home to try it out.  I was amazed how it was very similar.  I realized I didn't have those big hot grills like they do in the restaurant chain where you watch them turn over the golden yellowish orangish hued succulent pieces of chicken.  This is a great summer barbecue recipe, but you can attain similar results on your indoor grill...you just have to make sure its medium hot.  Some of you will just opt to go into the restaurant and order up a batch of Pollo Loco if you live in a state where they thrive...not here unfortunately...there is something to me about recreating a recipe that you would normally have to pay someone else to make...

Pollo Loco Recipe

1 can (6 oz) unsweetened pineapple juice

2 tbsp fresh lime juice

1 tbsp white vinegar

2 large garlic cloves - crushed and minced

1 tsp salt

1/2 tsp dried oregano leaves crumbled

1/4 tsp mild red chili powder

1/8 tsp black pepper

8 drops yellow food coloring

1 tbsp vegetable oil

1 whole chicken cut up

Combine all the marinade ingredients

Place chicken pieces in a shallow baking dish and add the marinade

Turn the chicken to make sure it is coated well

Cover with lid or plastic wrap and refrigerate overnight turn the chicken at least once during the marinating period

To Cook:

Bring chicken to room temperature before cooking

Preheat barbecue coals or gas grill or indoor grill

Drain Chicken but reserve the marinade for basting

Grill chicken for 25 to 40 minutes depending on size of chicken

Turn every 10 minutes and baste upper side with lots of marinade

You know it's done when you pierce the chicken with a fork and the juices run clear

If you cook the chicken right it will be moist and juicy and the skin so crispy and flavorful

I serve it like they do, with fresh corn or flour tortillas and freshly made pinto beans and salsa

Chow down!

robert

What happened to the healthy theme of Foodolicious?

Yes I did claim that Foodolicious was going to be all about health and wholesomeness and I do preach about low fat and no fat yoghurt in place of sour cream and about bad fats and how to eliminate them in recipes like using canola oil in place of lard in tamales...ok I am guilty...sentence me to Culinary Court.  The truth is my partner and I live a very healthy lifestyle overall, but I will be the first to admit to being human and giving in to my cravings from time to time.  Aaron and I are both chocoholics and boy do we love fresh out of the oven toll house cookies...I try to not stock the ingredients needed to make them...this keeps us from having them all the time...we would too! 

But here is what happened... I was sitting here just after noon looking out the window at the pond that is finally thawing and suddenly I started craving my favorite cookie from my childhood.  I went over in my head whether I had all the ingredients...and within minutes was over the stove throwing together a batch.  It's a no bake cookie that my sister would make at times when she had to baby sit me when the parents went out to parties or dinner.  I loved it then...and it still satisfies my sweet tooth like no other cookie does for me...all about the childhood memories of the cookie and the comfort it provided I suppose.  So just after I had spooned the last cookie onto the silicone sheets, the doorbell rang and a fellow foodie and sweetaholic friend showed up...we stood in that kitchen enjoying the confections like there was no tomorrow.  We finally did stop after each having at least 9 cookies each...they are just so delicious and addicting.

So today I make a point about just being and giving in to cravings from time to time whether "healthy" nutritionally or not.  Yes we can get ourselves into trouble when we become a slave to the same bad eating habits day in and day out.  No one should do that...it catches up to you and I don't only mean by growing in girth.  But with today's complex world that we all live in,  isn't it nice to have something to retreat to now and again?...in my case it's my childhood cookie.  It takes me back to a gentler simpler time if only for the duration of the first couple of bites of my warm cookie...nothing harmful in that...besides there are three cups of nutritional rolled oats in the recipe...oats are a good thing...

No Bake Chocolate Oatmeal Cookies

1/2 c unsalted butter

1/2 cup unsweetened cocoa (powder or squares)

1/2 cup milk

2 cups sugar

1 tsp vanilla

3 cups rolled oats

mix the first 5 ingredients into a thick bottomed sauce pan and still with a wooden spoon

When the mixture reaches a rolling boil continue to cook and stir the whole time for 5 minutes

Add in rolled oats and remove from heat

Drop by teaspoonful onto wax paper or silicone sheets

Allow to cool

Eat...there is no way you can eat only one  ;-)

to the good childhood memories!

robert

A recipe for a dish that will impress your dinner guests...(only you will know it was easy to fix...)

I have raved before on my blog about Giada De Laurentiss and her cooking show recipes on Everyday Italian...there is just something about many of her recipes that are inspiring to attempt...so today I mention her recipe for Braciole.  It calls for flank steak...which is a tough cut of meat...but the technique used in the recipe makes for a tender delectable piece of meat...this dish is not only delicious but the presentation wins over your guests too and you will not have spent hours in the kitchen.  You might find it takes a bit of time initially, but once you master this dish....its a piece of cake.  Braciole is a winner...it's great served with a fresh vegetable and a robust red wine. 

Braciole

Ingredients

1/2 cup dried Italian-style bread crumbs

1 garlic clove, minced

2/3 cup grated Pecorino Romano

1/3 cup grated provolone

2 tablespoons chopped fresh Italian parsley leaves

4 tablespoons olive oil

Salt and freshly ground black pepper

1 (1 1/2-pound) flank steak

1 cup dry white wine

3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups

gracias Giada!

robert

Does it have to be Le Creuset?

A decade ago I got my first Le Creuset piece as a gift.  It was a 5.5 quart oval French Oven.  Suddenly I was making every "one pot" recipe I could find.  I really liked the idea of starting a recipe on a stove top and then transferring the entire pot to the oven to finish.  Then I read all I could about why the french product line was so magical and so costly.  Turns out the process of the applied enamel to the cast iron is done in such a way that makes for even temperature distribution under the pot and allows for slow cooking and the cast iron holds heat for a long time...still I couldn't see spending so much...yes the bright colors were cool but still...

I started exploring other similar product lines such as Lodge and an even cheaper brand that Walmart carries called Tramontina.  I found an awesome green colored 6 quart round dutch oven for $35.  A Lodge brand round dutch oven rang in at $49. A Le Creuset 5 1/2 quart round dutch oven goes for between $250 to $300.  So the green color and the low price called to me and I purchased the Tramontina with the intension of testing the heck out of it.  It passed with flying colors and I had already had my Le Creuset for a few years...I knew how the brand performed.  The only negative thing I will say about Tramontina is that it is a bit heavier than Le Creuset.   For the money saved...I still opt for the bulky Tramontina. 

Then I realized I needed something just a bit bigger for some dishes I wanted to make.  Then I was at Ross in Santa Fe and found a 7 quart oval dutch oven by a brand called Gibson.  It was going for $45.  Le Creuset's 6 3/4 quart oval goes for between $275 - $350.  It is one of my favorite pots to cook in due to its size.  Whether I am cooking a whole chicken or just making some stock it really meets my needs. 

I really like to find ways to save money when it comes to the kitchen.  This one is a
no-brainer as far as I am concerned.  I will say one thing in Le Creuset's favor though, they have a program where if you damage your pot, you can contact them and at a very reasonable price (much much less than what you paid initially) they will replace the pot and pay for shipping too!  So...don't drop your off brand pots on the floor...only Le Creuset!  ;-)

Look at that extra wad of cash in your pocket!

robert

The ultimate brownie

I am far from a vegetarian, but love to eat vegetarian meals.  In face I have three of Molly Katzen's cookbooks.  If you don't recognize her name, her claim to fame is Moosewood Restaurant in Ithaca New York. http://www.moosewoodrestaurant.com/
One of her cookbooks...(I think it's her first written) is simply called Moosewood Cookbook.  No matter what you choose to make out of her cookbooks, everything tastes amazing.  If you don't eat vegetarian at all, her books are a tasty way to get your feet wet...she gets real creative...like ever thought of making a potato crust for your quiche instead of a dough crust? 


Molly's Moosewood Fudge Brownies are sinfully, delectably and utterly the most delicious brownie I have ever eaten.  Healthy...well there are plenty of anti-oxidants in chocolate and according to researchers the chemical that releases in the brain when we are in love is also released when you bite into chocolate...how much healthier than that can you get?  I try to remember those two facts when we eat a scrumptious gooey batch fresh out of the oven.  I can tell that I am going to have to make a batch right now as I review the recipe and begin to salivate...oh cocoa calls me...and I know it calls many of you too.  Enjoy...lets all enjoy ;-0

Moosewood Fudge Brownies

1/2 lb softened butter

Melt 5 oz of unsweetened chocolate...allow to cool

(make sure that this is unsweetened NOT semisweet)

Cream the butter with 1 3/4 cups packed light brown sugar and 5 eggs

Add 1 1/2 tsp pure vanilla extract

Beat in the melted cooled chocolate and 1 cup flour

Spread into a buttered 9 x 13 baking pan

Bake 20-30 minutes at 350 degrees

Off to the kitchen to make my own batch!

robert

Healthy Black Bean Chili

When I want to make something hearty to eat, when I want it spicy (that's almost always) when I want to make it from ingredients that I most likely have in the pantry, when I want it to be something that both keeps well in the refrigerator and freezes exceptionally well, when I want it to be very easy...I opt to make one of my chili dishes. I have been making Turkey Chili for a long time...for me chili is one of those dishes that you can easily vary and have great success each time you do.  Years ago, I just threw different types of canned beans into a pot and added spices and ground meat...that was good, but over the years I have come to perfect it by using freshly cooked beans and grinding several spices in my coffee grinder in a powdery melange of flavors that cook together with ground turkey...the hot steamy dish screams comfort on a cold winter night.  Legumes and ground turkey make for a highly nutritional combination.  Of course you can modify this recipe easily for vegetarians by simply eliminating the meat...the rest of the recipe remains the same.  I often make either blue corn or regular corn muffins to go with. 

Black Bean Chili

2 cups dried black beans

1/2 red onion - diced

2 bay leaves

1 tbsp mexican oregano leaves - crushed between your palms

1 tbsp ground cumin

3 clove of garlic - smashed

1 lb ground turkey

1 tsp smoked paprika

1 dried chipotle pod, stem removed

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp mexican oregano leaves

1 tsp green chili powder

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

1 can Rotel chopped tomatoes

Place beans into a dutch oven cover with water two inches higher than the top of the beans

Add diced onion, bay leaves, oregano, cumin and garlic

Do not add any salt and pepper until beans are done

Cook covered at 225 degrees in your oven for 5-6 hours

Check for doneness at 5 hrs...black beans tend to cook a bit faster than pinto beans

Remove pot from oven, discard bay leaves, add salt and pepper to taste, replace cover and set aside

If you have a coffee grinder for spices*, process to a fine powder, the paprika, the cumin, the oregano, the coriander, the garlic powder, the onion powder, the red and green chili powders and the chipotle chili pod (if you want your chili extra spicy add one or more extra chipotle pods) In a saute pan, add 2 tbsp of canola oil, the turkey and the spice mixture cook breaking up into small pieces

When the turkey is cooked through, add to the pot of beans along with the can of tomatoes

Taste and add more salt and pepper to taste
*You can use ground spices if you don't have a coffee grinder to pulverize

A very creative way to serve this dish is to warm a flour tortilla, form it in the bottom of a soup bowl (a bowl big enough to hold the tortilla edges below the rim of the bowl

Drop in a dollop of sour cream or plain yoghurt and a handful of sharp cheddar cheese

Pour the hot soup into the formed tortilla

The tortilla softens and gets saturated with the chili making it easy to push the tortilla into the stew...it's a welcomed addition trust me.

Hot spicy cheesy softened tortilla gooeyness is a good thing!

robert

Spicy spicy pork chops in a flash!

This phenomenal tasting pork chop recipe came to me so long ago, I don't even remember where I got it.  What I do know is that I was intrigued by the ingredients involved such as fresh cilantro, fresh lime, cayenne pepper and fresh garlic...I knew it had to be a winner.  I was also excited about having a fresh new way of preparing pork chops.  Those of us that love the combination of lime and chili peppers will appreciate the explosion of spicy tart flavor that will send your taste buds to culinary heaven.  It is my favorite pork chop recipe and I have tried a lot of em. 

Chili Dusted Pork Chops

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp fresh ground pepper

4 1/2 lb boneless pork loin chops cut 1 1/4 inches thick

1 tbsp extra virgin olive oil

2 cloves garlic minced

finely grated zest of one lime

Juice from one lime

3 tbsp finely chopped cilantro

Preheat oven to 400 degrees

mix all the seasonings in a small bowl

rub the mixture all over both sides of the chops

In a large ovenproof skillet, heat the olive oil until shimmering

Add the pork chops to the pan

Cook over high heat for about one minute on each side just to brown

Now add the garlic, lime zest, lime juice and the cilantro to the skillet making sure to cover the chops with a portion of everything

Roast the chops in the pan in the center of the oven for 12 minutes

Carefully remove from oven and allow to sit in pan an additional 5 minutes

Magnifique x 10!

robert

Chicken, garlic, wine, potatoes and herbs is always a winning combination!

When Giada De Laurentiis first hit the food channel air waves a few years ago, I couldn't get enough of her.  There was something about her Italian recipes that kept me riveted.  I have turned several of her recipes into staples which I can depend on when having a dinner party.  Of those, my favorite is Chicken Vesuvio.  I loved that the reason this dish is so named is because when you introduce the white wine to the sizzling pot...a mass of steam shoots up into the air like Mount Vesuvius in Italy...I though it was clever.
Anyhow, if you love garlic and you want to cook a meal with wafting smells to treat your senses as you cook, then simply make this dish.  It is economical as well as tasty.  It calls for reasonably priced chicken thighs.  It's basically a one pot dish...hopefully this is enough to convince you to try it. 

Chicken Vesuvio

3 tablespoons olive oil

4 chicken thighs with skin and bones

Salt and freshly ground black pepper

1 1/2 pounds small red-skinned potatoes, halved

4 large garlic cloves, minced

3/4 cup dry white wine

3/4 cup chicken broth

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed

2 tablespoons unsalted butter

Preheat the oven to 450 degrees

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve

I have substituted chopped sun dried tomatoes and chopped greek kalamata olives for the artichokes/lima beans, but I suggest making the recipe as is first...it's fantastic as is.

Wait till you smell this dish cooking!

robert

A chicken salad that makes em all ask for the recipe!

About ten years ago, during a potluck at my place of employment at the time, I had just eaten a spoonful of a chicken salad that caused an intense "flavor-ama" in my mouth...then I noticed that half the room was drooling and talking about this chicken salad...When the guilty party admitted to making it, I make sure to secure the recipe from her.  It's really a show stopper salad.  And it's easy to make!  It's one of those salads where between the ingredients and the dressing...it is an absolute perfect blending...there is no need to modify anything about this recipe.  Yes it's perfect on a warm summer afternoon at a backyard barbecue, but it' soooo good that it will be appreciated in the midst of winter too!

Sonoma Chicken Salad

The Dressing

1 cup mayonnaise (I use best food's canola oil mayo/cholesterol free mayo)

4 tsp apple cider vinegar

5 tsp honey

2 tsp poppy seeds

Salt and Pepper to taste

Mix all ingredients together and stick in refrigerator

The Salad

2 lbs boneless skinless chicken breasts

3/4 cup pecan pieces - toasted*

2 cups seedless grapes, cut in half

3 stalks celery, thinly sliced

Preheat  the oven to 375 degrees. Place the chicken breasts in one layer in a baking dish with 1/2 cup water

Cover the dish with foil and bake the chicken breasts for 25 minutes or until cooked thru

Remove and cool on counter, then chill in refrigerator in plastic wrap

Once cold, dice the chicken into bite sized pieces and place into a large bowl

Add the pecans, grapes, celery and dressing

*Toast the pecans by placing on a single layer on a cookie sheet in a preheated 350 degree oven for 6-10 minutes

Keep checking during the oven time to assure the pecans do not burn

TGIF!

robert